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Roasted Artichoke

Roasted Artichoke

The ultimate comfort food that satisfies any craving, Roasted Artichoke is a game-changer for your next meal. Bursting with flavor and perfect for sharing, this dish transforms simple ingredients into a gourmet delight. Don’t miss out on this easy weeknight dinner that’s sure to impress.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 3 large fresh artichokes
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated garlic
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon Morton kosher salt
  • ½ teaspoon cracked black pepper

Equipment

  • Oven
  • Grater
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife

Method
 

  1. Preheat your oven to 350°F. Start by adding olive oil to a large, rimmed baking dish, ensuring it’s well coated.
  2. Take the artichokes and cut off the bottom of the stem. Then, slice about 1 inch off the top. This helps the artichokes roast evenly.
  3. Next, slice the artichokes in half through the stem. This can be a bit tricky, so take your time to ensure even halves.
  4. Using a spoon, scoop out the fuzzy choke in the center. Make sure to remove all of it, as it can be unpleasant to eat.
  5. If desired, rub a lemon wedge all over the cut surface of each half to prevent browning. This adds a nice flavor too!
  6. Place the artichokes cut-side up in the prepared baking dish.
  7. In a small bowl, mix together the butter, lemon juice, garlic, thyme, and rosemary. Drizzle this mixture generously over the cut artichokes.
  8. Sprinkle salt and pepper over the top, ensuring they’re well seasoned.
  9. Now, turn the artichokes cut-side down in the dish. This allows them to roast beautifully.
  10. Roast in the oven for 55 to 60 minutes, or until the leaves pull away easily and a knife can be smoothly inserted into the base of the stem. Keep an eye on them, as the cooking time can vary based on their size.
  11. Once done, transfer the artichokes to a serving platter. They’re simply divine garnished with minced parsley or a sprinkle of sea salt flakes.
  12. For an extra treat, consider dipping the tender leaves in melted butter. Trust me, you won’t regret it!

Notes

Leftover Roasted Artichoke can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture. Although it’s best fresh, you can freeze artichokes after fully roasting them. Place in a freezer-safe container for up to two months. Pair Roasted Artichoke with grilled fish or chicken. Consider serving it as a flavorful side to a light salad as well. Experiment with different herbs like basil or dill for varied flavor profiles that can elevate your dish further. Serve Roasted Artichoke warm with a side of melted butter or a zesty dipping sauce for added deliciousness.